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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, August 17, 2010

This recipe came from one of my mom's cousins. The dough makes outta this world cinnamon rolls and also some stinkin' good dinner rolls. Depending on the size of cinnamon rolls you like, this recipe will make anywhere from 15 - 20 rolls.

Melt milk and butter in microwave, together, until very warm…about 1 ½ minutes. Set aside. In mixing bowl, with dough hook attachment, combine 2 cups of flour, salt, yeast and sugar. Set mixer speed on low and add milk/butter mixture. Add eggs one at a time. Mix well. Add remaining 4 cups of flour and mix until well blended. Place mixed dough on floured counter and knead until smooth…adding more flour as you go to keep dough from sticking. Grease a large bowl and place kneaded dough in bowl. Spray dough with a shot of Pam. Cover with plastic wrap and let rise in a warm place until doubled…about 30 minutes.

Turn risen dough onto floured surface and cut in half. Roll each piece of dough out to a 9x13 rectangle. Spread dough with softened butter then sprinkle with cinnamon and sugar and brown sugar. Roll up from the 9” end and cut into 1” – 1 ½ “sections. Place in greased baking dish. Repeat with second half of dough. Let rolls rise for 30 minutes in a warm place.

Bake rolls in a 350 degree oven for 25 minutes or until golden brown on top. Spread with frosting.

Brownies!!!!!!!!!!!! What’s better than a chocolaty, gooey, warm brownie? Well, I’ll tell you. A brownie made with Symphony Bars!!! I found out about this recipe about 10 years ago from a grocery store cashier of all people and WAY before a certain southern Food Network star made them on her show. I’ve been making brownies this way ever since. You just can’t beat it.

Candy Bar Brownies

1 22-ounce Brownie Mix – (plus ingredients) OR your favorite recipe. Personally, I’ve never found a homemade brownie recipe that I like more than a mix. If it’s out there, someone send it to me and I’ll post it on here.

Make the brownie mix according to the package directions for CAKE-LIKE brownies. This is an important step because the chocolate bars make the brownies extra mushy and adding the extra egg to the mix, helps eliminate that. But...they still come out moist.
Pour half of the brownie batter in the bottom of a greased 9x13 inch pan. Unwrap chocolate bars and lay on top of the batter. You may have to trim off some of the chocolate bars to make them fit in the pan. Now you have a little snack while you finish preparing the brownies. Pour remaining brownie batter on top of the chocolate bars and spread to cover.

Bake according to package directions…baking a little on the longer side. With the extra chocolate it may take a little longer. Bake until the top no longer jiggles. Cool completely before slicing. Then indulge in this little bit of chocolate heaven.

Season chicken breasts with salt and pepper. I also use Lawry’s Seasoned Salt. A staple in my kitchen. Grill chicken. (I use my Foreman on this step but you can grill them outside or in a grill pan.) Let chicken sit for about 10 minutes before slicing.

In a large hot skillet, sauté onion and garlic in olive oil until soft. Add salt, pepper, chili flakes and oregano. Add tomatoes and heavy cream and 1/2 cup fresh grated Parmesan cheese. Add chicken stock and heat through. Add sliced chicken and pasta then mix well. You can leave this in the skillet or transfer it to a 9x13 pan.

In a small bowl, mix 2 cups bread crumbs with ½ cup fresh grated Parmesan cheese and melted butter. Sprinkle over chicken/pasta mixture and bake for about 20 – 30 minutes until bread crumbs are crispy and mixture is heated through. Serve with warm French bread.

** You can substitute some shrimp for a chicken breast or two if you want a mixture. Still delicious!

I had a lovely friend ask me for a scone recipe the other day. I sent her this one and have been thinking about them ever since. So this morning I decided to make them and then thought..."hey, I'm going to post these!" They were so good that I think I'll start talking with an English accent so I can enjoy the whole experience. Pip, pip cheerio and all that rot.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out to ½” thick and cut into biscuit size rounds. Place on cookie sheet lined with parchment paper. (At this point, I like to brush some heavy cream on the scones and then sprinkle with vanilla sugar…but that’s optional.) Bake for 15 minutes or until brown. Serve with clotted cream. And tea, tea with jam, jam and bread. Makes 10 - 12 scones.

These sammies are pretty stinkin’ good. I came up with this a few years ago and my family…being the wonderful guinea pigs they are….gave them a big “thumbs up”. Do guinea pigs have thumbs? No matter….the fam loved them…so here they are for YOU.

1 – 1.5 pound flank steak – grilled (I just use my grill pan on the stove and season the steak with salt, pepper and Lawry’s Seasoning Salt)
1 large sweet onion – sliced thin and caramelized with a little Olive Oil (do this first…it takes a little time.)
1 loaf sliced yummy bread. (I went to the “designer” section of the store and found mine but you can use whatever good bread you like.)
Sliced Provolone cheese
Mayo for the sammies
Green or red peppers – sliced and grilled (optional)

Grill the flank steak until desired doneness is achieved. We like ours with a tiny bit of pink. Let meat rest for about 10 minutes before slicing. Slice thin-ish.

Heat a grill pan, Panini press or if you have a Foreman Grill, that works great, too. Assemble sammies with sliced meat, caramelized onions and cheese on two slices of bread spread with mayo. Spread the outside of the bread with a little butter, then grill until toasted and cheese is melty.

Who doesn’t love cream puffs? I think cream puffs are fairly simple to make, but a little time consuming. So this recipe gives you the exact same taste of a cream puff but with a lot less work. Cut them into smallish pieces….they’re rich!!

In a medium saucepan, bring the water and butter to a boil over medium heat. Add flour all at once and turn heat to low. Stir with a wooden spoon until mixture comes together and pulls away from the sides of pan. Remove from heat and add eggs one at a time, stirring well after each egg. Press dough in the bottom and 1 inch up the sides of an ungreased 9x13 pan. Bake for 30 minutes or until lightly golden. Remove and cool completely.

Pour cream filling over dough and fudge topping. Let set in fridge for about 20 minutes then drizzle with the other half of the fudge topping. Let set for several hours and top with whipped cream. Garnish with chocolate shavings, if desired.

"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present and the wisdom of cookbook writers." ~ Laurie Colwin

My Friends.....

FOOD TIPS!!

65) If you’re involved in a cookie baking marathon and need extra cooling racks, remove one of the racks from your oven to substitute!

64) If you're baking a large, deep cake...use an uncooked strand of spaghetti to test to see if the cake is done. It reaches where a wooden pick won't.

63)If a recipe calls for Italian Seasoning, don't buy it special. Did you know you can make your own? Just combine the following herbs:1 tsp. Oregano1 tsp. Marjoram1 tsp. Thyme1 tsp. Basil1 tsp. Rosemary1 tsp. Sage

62) Did you know there's a difference between "sifted flour" and "flour, sifted" in a recipe? Yep....if a recipe calls for one cup sifted flour, it means you should sift it first. When it calls for one cup flour, sifted, it means you should measure the flour before you sift it.

61) We all use cake mixes, right? To get more of a "homemade" taste, substitute buttermilk for the water the mix calls for. The result will be a lighter cake.

60)Have you ever made your own herb butter? It's really easy! Allow 1 stick of butter to soften, then add about 2 to 4 tablespoons of finely chopped fresh herbs in any combination you like. Mix well then store in a small container in the fridge. The butter freezes well, too and you can serve it spread on French bread or with seafood or chicken.

59)It takes 3 - 4 days to thaw a frozen 20 pound turkey. And if you want extra crispy skin on that bird, leave it uncovered in your fridge, loosely tented with foil, the last day of thawing. 58) Did you know you can reheat leftover pizza in a skillet on the stove top? Just heat it over medium-low heat until it's warm and you get a crispy crust without turning on the oven.

57) Yikes!! If you're cooking for someone important — whether it's your boss, a date or your new mother-in-law — never try a new recipe AND a new ingredient at the same time. Could spell disaster!

56) Did you ever wonder how to measure an egg? You can substitute these measurements for eggs in a recipe:

55) To make quick and easy deviled eggs, place egg yolks and all your favorite mixings into a plastic zip-top bag. Seal the bag then snip off about 1/4 inch of one corner and squeeze the mixture into the egg whites. Toss the bag and you're done!

54)Need to take deviled eggs to a potluck and you don't have a deviled egg tray? Try using cupcake liners! Place one deviled egg into a liner, then place the liners on a serving tray. No more slippery eggs!

53) With the holidays right around the corner, start saving those empty paper towel rolls. Just slit the cardboard and use it to keep a batch of icebox cookie dough nice and round.

52) I never can remember how many ounces of dry pasta yields how much cooked pasta. When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked.

51)This little tool is actually pretty cool. You first pick the type of food you want to color (colored eggs, cakes/cupcakes, icing), then you use your mouse to slide the color drop around the color wheel to find the color you want. The chart to the right of the color wheel shows you what food coloring colors are needed and the amount of drops it will take to make the color.50) With cooler weather on the horizon, one way to cozy up a meal is to warm your dinner plates at 150 degrees for 10 minutes before setting the table. It might make a difference for little ones who dawdle at the table then balk at eating cold food.

49) I use my hand grater all the time when I don't want to pull out my food processor to grate cheese. An handy tip for easy clean up is to spray your grater with cooking spray before using it for easier clean up.

47) I hate trying to scoop rock-hard ice cream. If you microwave the carton for 10 to 15 seconds, it makes scooping a breeze!

46) Do you ever need just a little tomato paste for a recipe? Those little tubes can be expensive. Open one end of a can of tomato paste, cover with plastic wrap and freeze.When completely frozen, open the other end and punch out the paste, slice off what you need, rewrap and place back in the freezer!!

45) I don't know about YOUR garbage disposal, but mine is very finicky. I do not put egg shells or potato peels in mine. When I peel potatoes, I lay down some newspaper or a grocery bag in the bottom of my sink, peel the potatoes then gather the whole thing up and throw it away or toss it in the compost pile!

44) Did you know that pounding boneless chicken or turkey to 1/4 inch thickness, you can cut the cooking time in half? And who doesn't need more time??

43.) If a recipe calls for ingredients to be sifted, and you don't have a sifter, just combine everything in a bowl and whisk it. The idea of sifting is to break up any lumps...and a whisk will do the trick!

42.) Want more cake than a cake mix makes? (All I can hear in my head is "how much wood would a wood chuck chuck.") If you do, then add in ½ cup flour, ½ cup of sugar, 1 egg and 1 teaspoon of baking powder when you start mixing and the result will be a bigger cake!

41.) I struggled with lumpy gravy for a long time before someone told me to mix 3 or 4 tablespoons of flour with about 1/4 cup of COLD water then pour that into the drippings. No more lumpy gravy!!

40.) Use a separate cooler for drinks at your picnic or outing so the one containing the food won't constantly be opened and closed. Your food will stay at a constant temperature this way.

39.) To bring butter to room temperature quickly, you can grate your rock hard butter into a mixing bowl then use it right away and not have to wait for it to soften!!

38.) I always have a hard time figuring out how much pasta to use in a recipe. Did you know that 2 ounces dried pasta makes approximately 1-cup cooked pasta or 1 serving?

37) I consider Lifesavers food, don't you? Did you know that you can put birthday candles through the holes of a Lifesaver to hold them in place on a birthday cake? How fun is that?

36) Great if you have kids: Transfer your jelly to a small plastic squeeze bottle - no more messy sticky jars or knives! They can just squirt the jelly out of the bottle and no more peanut butter in the jelly!! This trick is also handy for salad dressings!!

35) To avoid soggy pie crust, brush your crust with egg white. Not only will it keep the juices from leaking into the crust, it will give the crimped edges a nice glossy look!

34) If you want banana bread and don't have bananas on hand, you can substitute banana baby food for the mashed banana. Two small jars of bananas equal 1-cup mashed bananas. Baby food is easy to store and always handy!

33) Because most recipes call for salt and pepper seasoning, keep a shaker filled with a mixture of both to save time. Use a ratio of 3/4 salt and 1/4 pepper.

32) To bring eggs to room temperature quickly...they beat better at room temp....place the eggs in a bowl of warm (not hot) water for 5 - 10 minutes!!

31) If you're making sugar cookies and need some "sprinkles", mix a little dry jello with some granulated sugar and then sprinkle that over your cookies before you bake them!!

30) Have you ever tried a turkey baster to make pancakes? Just pull the batter into the baster and squirt it onto your hot griddle. Nice, round pancakes every time!!

29) Did you know you can use a drinking straw to remove strawberry stems? Using a clean strawberry, insert one end of a straw into the bottom of the strawberry. Push up until it pops the stem off the top! They’re not called STRAWberries for nothin’!!

27) As a general rule, herbs and ground spices will retain their best flavors for about a year. Whole spices may last 3 - 5 years. Proper storage is key! A cool, dark place is best!!

26) Every now and then, REAL cooks burn things. To remove burned on food from the bottom of your pots and pan, put about an inch of water in the bottom of the pan. Then sprinkle or squirt dishwasher soap in there...stir it around and let it set overnight. By morning...you pan should come clean with ease!

25) Want to enhance the flavor of oatmeal cookies? Try toasting the oats before adding them to the cookie dough! Just brown them for a few minutes in a skillet set on medium high until lightly browned.

24) Out of baking powder? Just use 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar as a substitute for 1 teaspoon of baking powder.

23) Did you know adding a few drops of lemon juice to rice while it's cooking will result in lighter and fluffier rice?

22) Need a quick topping for a cake or cupcakes? Just put a handful of coconut in a sealed container, then put in a few drops of food coloring. Shake it up and voila!! You have pretty colorful coconut! Sprinkle it on your cake or cupcakes and you're good to go!

21) If you're making a chocolate cake from a mix, use cold coffee instead of water for a rich mocha flavor. Chocolate and coffee and good friends!

20) Did you know that biscuits will be crisp on the outside and flaky on the inside if you roll the dough thin and fold it over once before cutting out biscuits? They'll also split open easily when you're ready to butter them.

19) Instead of cooking rice in plain water, try using a stock for a richer flavor. Chicken, beef or vegetable all work!!

9) To remove egg shells from a batter, use the remaining shell to attract the piece.

8) Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

7) Did you know you can reuse parchment paper? Don't throw it out after just one round of cookie baking. When I store my cookie sheets after baking, I keep the parchment paper on the cookie sheets so I'm ready to go when it comes time to bake again!

6) Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.

5) To peel a garlic clove in a snap, put it in the microwave for about 5 seconds. The skin will slide right off!

4) If your cake or brownie recipe calls for nuts, heat them first in the oven to bring out the flavor. Then lightly dust them with flour before adding them to the batter to keep them from settling to the bottom of the pan.

3) It's important to let a roast-- beef, pork, lamb or poultry --sit for a little while before carving. That allows the juices to retreat back into the meat. If you slice a roast too soon, a lot of it's goodness will spill out onto the carving board. Along with a lot of the flavor.

2) To slice meat into thin strips, as for Chinese dishes or fajitas, partially freeze and it will slice nice and easy.